Spinach Stuffed Chicken Parmesan

Servings: 0



Preheat the oven to 450. Season the cutlets with salt and pepper to taste. (I cut chicken breasts in half and beat them out thin with a meat tenderizer). Spray an 8x10 baking dish with non-stick spray. 2. Combine breadcrumbs and 2 tbsp grated parmesan in one bowl and 1/4 cup egg beaters in another. Combine 1.5 oz mozzarella cheese, remaining parmesan cheese, spinach (defrost in microwaves and squeeze dry in a colander), 2 tbsp egg beaters, and ricotta cheese. Spread 2 tbsp of the spinach mix on each chicken cutlet. Loosely roll them up - keep the seam toward the bottom. Dip the chicken in the egg mixture and then coat with the breadcrumb mixture. Place them in the baking dish with the seam towards the bottom. When all the chicken is in the dish, spray lightly with olive oil spray. Bake for 25 minutes. Take out of the oven and top with the marinara and remaining mozzarella cheese. Bake until the cheese is melted (about 3 minutes). I served mine with salad. You could also cook noodles to go with them.